Gnocchi Quattro Formaggi Recipe
ASIAGO, PARMESAN, PECORINO, GOAT CHEESE CAULIFLOWER, LEEK, ROASTED GARLIC-HERB BUTTER PAN SAUCE
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Ingredients
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Gnocchi
Cheese Mix
Roasted Garlic-Herb Butter Sauce
Method
Gnocchi Preparation
- 1
Prepare the Cauliflower
Steam the cauliflower until tender, about 10-15 minutes. Drain and let cool slightly. Once cooled, blend until smooth.
- 2
Make the Gnocchi Dough
In a large bowl, combine the cauliflower puree, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add more flour as needed.
- 3
Shape the Gnocchi
Divide the dough into portions, roll each into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on each piece.
Cheese Mixture
- 4
Combine the Cheeses
In a large bowl, mix together the asiago, parmesan, pecorino, and goat cheese until well combined. Set aside.
- 5
Incorporate Cheese into Gnocchi
Gently fold the cheese mixture into the gnocchi dough until evenly distributed.
Cooking Gnocchi and Sauce
- 6
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 7
Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add the sliced leek and sauté until softened, about 5 minutes. Stir in the roasted garlic and thyme.
- 8
Finish the Dish
Add the cooked gnocchi to the skillet and gently toss to coat in the sauce. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes to heat through.